Ingredients
1 c. butter
3/4 c granulates sugar
1/4 c brown sugar
1 can sweet potatoes in light syrup, drained and mashed
1 lg egg
1 tsp vanilla extract
2 c flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp milk
3/4 c. powdered sugar
1/2 c. chopped pegans
Preparation
Preheat oven to 375. In a large bowl combine butter, granulated sugar, brown sugar and beat until light and fluffy. Add sweet potatoes, 1 egg, 1 tsp vanilla extract and blend well. In a separate medium bowl, combine flour, baking powder, baking soda,salt, cinnamon, and nutmeg. Gradually add the flour mixture to the wet ingredients while beating at medium speed. Drop dough by rounded teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 11 to 13 mins or until golden brown. Cool for one minute on baking sheet then remove from sheet to wire cooling rack. Cool completely (about 15 minutes). For topping melt 2 tsp butter in a small saucepan. Stir in 1/4 c light brown sugar firmly packed and 2 tbsp milk, add 3/4 c powdered sugar. Drizzle topping over cooled cookies and sprinkle 1/2 c chopped pecans on top.
